正宗而好吃的天婦羅必須「成功在起跑線」，也即是──天婦羅的食材必須得天獨厚，品質新鮮。另外兩點，炸粉和油亦是決定天婦羅好吃與否的靈魂關鍵，三樣必須達到平衡，才能成就出絕佳天婦羅。
「天婦羅很快就做到，但很難做得好吃。炸的時候水份決定成敗，炸天婦羅的水份要剛剛好，炸完能吃到食材原本味道。在天海的天婦羅，跟其他香港的天婦羅餐廳不一樣，能食出食物的原味，甚至提昇更好的味道，炸的時間也恰好。」
天海料理長長澤佳明道出餐廳對食材的要求，食材每朝早由東京築地直送，先加小麥粉再用180度棉籽油炸，因應食材，炸的時間也不一。
天海。這間高級天婦羅專門店，由來自靜岡的日籍師傅長澤佳明主理。因他的太太也從家鄉來港跟他一起工作，令人如身在日本小店的氣氛。晚市只做廚師發辦美食天婦羅
Tenkai, highest standard Japanese Tempura restaurant in Hong Kong. Chef Nagasawa and his wife together run this authentic Japanese style bistro.
Deep fried food is available everywhere in Hong Kong. However fine dining tempura is difficult to find. Tenkai, a renowned Tempura establishment offer you the highest level of Japanese Tempura delicacy in Hong Kong.
Best tempura is defined before cooking. i.e. ingredient must be unique and fresh. in addition, Fried flour and cooking oil quality are indispensable key for it. these three factors have to be well balanced.
Chief executive chef Nagasawa Yoshiaki select food ingredient and everyday those are imported directly from Tsukiji, Tokyo. with Japanese Fried flour and Japanese 180 degree cooking oil. Thus, in Japan finest Tempura is not regarded as deep fried food but steamed foods.
Website: www.jpfoods.com
Facebook: @TENKAI.HK
Tripadviser: 天海 TENKAI
Dinner Booking: click here
